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Nutrition Therapy. Developing Diets for Special Needs. Huntington College of Health Sciences. Gene Bruno, MHS - Dean of Academics HCHS - Accredited Distance Learning Institution Associate, Bachelor & Master’s degree programs in Nutrition - PowerPoint PPT Presentation
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Nutrition TherapyNutrition TherapyDeveloping Diets for Special Needs
Huntington College of Health Huntington College of Health SciencesSciences
Gene Bruno, MHS - Dean of Academics
HCHS - Accredited Distance Learning InstitutionAssociate, Bachelor & Master’s degree
programs in NutritionDiplomas in Comprehensive Nutrition,
Sports Nutrition & Women’s Nutrition.
What is Nutrition Therapy?What is Nutrition Therapy?
Dietary modification for conditions or diseases that respond to nutrition intervention.
Dietary modification for the achievement of certain health/fitness goals.
The Role of Personal ChefsThe Role of Personal Chefs
Adapting menu plans to accommodate nutrition therapy
Easier than you think!Just need to understand basic nutrition
principles for main categories of nutrition therapy.
Incredible Opportunity for Incredible Opportunity for Personal ChefsPersonal Chefs
Offering clients “value-added” serviceKeep them happyHelp to attract new clientsIncrease your profitability Stand out from the crowd
This SeminarThis Seminar
You’ll gain an introductory understanding of nutrition therapy principles for the personal chef.
We’ll coverLifecycle & Wellness Nutrition TherapyMedical Nutrition Therapy
Let’s start at the beginning…
PregnancyPregnancy
Extra protein needed for building a new body 1 g/kg body weight daily (or 10-15 g in excess
of RDA; e.g, ½ chicken breast). Adequate calories (kcal) needed for
metabolism First trimester – add 50-100 kcal/day Second trimester – add 200-300 kcal/day
Pregnancy – Cont’dPregnancy – Cont’d
Adequate calcium needed Over age 19 - 1000 mg; 19 or under – 1300 mg Include dairy or dairy substitutes (e.g., soymilk)
Omit alcohol, reduce caffeine to two cups coffee daily
Adequate magnesium to help counter potential increase in blood pressure Use cereal grains, nuts, green vegetables, and
seafood
Pregnancy – Cont’dPregnancy – Cont’d
Desired pattern of food intake:3 cups milk group7 oz meat or protein substitute5 fruits and vegetables (including citrus)7 servings grains (mostly whole grains)3 servings fat
Morning sickness – Use foods with ginger
Sports NutritionSports Nutrition
Protein needs 1.2-1.7 g/kg – strenuous/endurance sport 1 g/kg – mild to moderate activities
Carbohydrate needs 50-60% carbohydrate calories for energy 6-10 g carbs/kg should be consumed daily Whole grain complex carbs should be
emphasized Adequate fluid intake
Sports Nutrition – Cont’dSports Nutrition – Cont’d
Adequate calcium for women 1000-1500 mg Prevent osteoporosis, reduce muscle cramping,
prevent fractures Antioxidant foods (mostly fruit & veggies)
may help correct oxidative stress Variety of tasty protein drinks
Bodybuilders like to use specific branded protein powders
Weight LossWeight Loss
Variety of dietary philosophies Low carb/high protein Low fat/high complex carb “Slow carb”, low glycemic index Balanced diet, reduced calories
Ask client what type of diet desired for weight loss Don’t try to change client’s philosophy If no philosophy, follow balanced diet
Weight Loss – Cont’dWeight Loss – Cont’d
Bottom line – Calories need to be reduced regardless of philosophy 1 lb body fat = 3,500 kcal 500 less kcal daily for 7 days = 1 lb lost
(variations) Complex carbs should be whole grain/high
fiber Takes longer to chew, promotes full feeling,
slows sugar absorption Emphasize fresh veggies
Weight Loss – Cont’dWeight Loss – Cont’d
Meats should be lean – reduce fat grams (9 kcal vs. 4 kcal)
Adequate fluid intakeEat small amounts, frequentlyAvoid “empty” calories (junk foods,
candy, etc.)
VegetarianismVegetarianism
Different typesVegan – no animal productsOvo-lacto – uses egg & dairy productsPesca – eats fish
Identify which type of vegetarianism your client follows
VegetarianismVegetarianism
VegetarianismVegetarianism
Desired pattern of food intake: 6-12 servings from bread group 2-3 servings legumes, nuts or seeds, or eggs 2-3 servings from dairy; tofu, yogurt or fortified
soy milk 4+ servings vegetables 3+ servings fruit 2-3 servings fats and oils
VegetarianismVegetarianism
Tips Used iodized salt if no seafood consumed Ovo-lacto vegetarians may be at risk for iron
deficiency (found in legumes, tofu, green leafy vegetables, dried fruit, iron-fortified cereals)
Vegans may be at risk for deficiencies in Protein (soy-based products, legumes, seeds, nuts) Calcium (fortified soy products) Vitamin B-12 (fortified soy products)
AsthmaAsthma
One of many pulmonary disorders Objectives:
Prevent distention of stomach to avoid distress & aggravation of asthmatic state
Prevent lung infection and inflammation Avoid allergic asthma triggers
Recommendations: Balanced, small, nutrient dense meals Foods rich in A, B-6, Zinc and C.
Broccoli, grapefruit, oranges, sweet peppers, kiwi, tomato juice and cauliflower.
Support immunocompetence Quercetin in apples, onions, oranges & berries Selenium in brazil nuts
AsthmaAsthma
Check with client to identify allergic asthma triggers
Common allergic foods: milk, eggs, seafood and sulfites (wine)
Encourage extra fluids to promote adequate hydration (helps liquefy secretions)
Regular, balanced diet otherwise
Atherosclerosis/Heart DiseaseAtherosclerosis/Heart Disease
One of many cardiovascular disorders Objectives:
Lower elevated serum lipids, esp. cholesterol Initiate and maintain weight loss if obese Reduce blood pressure if high
Recommendations: Restrict use of saturated fats and cholesterol
containing foods Fewer animal proteins, more legumes and veggies
Increase use of monounsaturated oils (olive and canola)
Atherosclerosis/Heart DiseaseAtherosclerosis/Heart Disease
Use plant sterol enriched margarines Increase use of flavonoid-rich foods (red wine,
grape juice, grapefruit, tea, onions and apples) Increase intake of seafood (3-4 times weekly) Include adequate fiber (25-30 g daily) – oat
bran, corn brain, apples, legumes Increase intake of soy protein Use calorie-controlled diet with increased
complex carbs if obese If high blood pressure, reduce salt intake
Heartburn, GERDHeartburn, GERD
One of many gastrointestinal disorders
Objectives:Eliminate reflux into the esophagusAchieve/maintain desirable body weightNeutralize gastric acidityAvoid large meals that increase gastric
pressure
Heartburn, GERDHeartburn, GERD
Recommendations:High protein diet to stimulate gastrin
secretion and increase lower esophageal sphincter (LES) pressure
Low in fat (less fried food, cream sauces, gravies, fatty meats)
Avoid foods that decrease LED pressureChocolate, coffee, peppermint, onions, garlic,
spearmint, liqueurs and alcohol
Heartburn, GERDHeartburn, GERD
Foods to eliminate based on individual experience
Citrus juices, tomatoes, tomato sauce Spicy foods
Fluids can be taken between meals if they cause abdominal distention
Low-calorie diet can be used to promote weight loss if needed
Tip – Use more bitter herbs and greens if tolerated
DiabetesDiabetes
One of many endocrine disorders Objectives:
Help maintain stable blood sugar levels Help maintain optimal serum lipids to prevent vascular
disease Help maintain healthy weight
Recommendations: Smaller, more frequent meals throughout the day helps
reduce blood sugar fluctuations Utilize more lower glycemic index foods Include adequate fiber in the diet
DiabetesDiabetes
Low Glycemic Index Foods
DiabetesDiabetes
Include monounsatured oils in diet (olive, canola) to help blood lipid levels
Limit alcohol intake to one drink daily with meal
Low-calorie diet can be used to promote weight loss if needed
Tip – Blueberries contain anthocyanosides that may help prevent diabetic retinopathy
CancerCancer
General guide for all types Objectives:
Overcome side effects of treatment Prevent/minimize weight loss Promote immune function
Recommendations: Schedule larger meals earlier in day; and 5-6
small meals as needed (use fruit/protein shakes)
Include foods with ginger to minimize nausea
CancerCancer
Intake of protein should be high – 1-1½ g/kg (or 15-20 g in excess of RDA; e.g, 1 chicken breast) to maintain weight
Emphasize cruciferous vegetables to promote immunity reduce chemical reactions leading to the development of new cancer cells
ConclusionsConclusions
Many conditions or diseases that respond to nutrition intervention.
Dietary modification can help achieve of certain health/fitness goals.
Today was an introduction
Huntington College of Huntington College of Health SciencesHealth Sciences
Understanding Nutrition I & IIBasic and lifecycle nutrition
Clinical NutritionNutrition intervention for conditions
Sports NutritionSpecific programs for athletes
Eating Disorders and Weight Management
Any QuestionsAny Questions
Accredited distance learning institution
www.hchs.edu • 800-290-42261204-D Kenesaw • Knoxville, TN 37919
E-mail: [email protected]